Ingredients
Scale
- 4 large Yukon Gold potatoes, peeled and diced
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 stalks celery, finely chopped
- 1 large red onion, finely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
Instructions
- Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and let them cool to room temperature.
- In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, horseradish, salt, and black pepper.
- Add the cooled potatoes, chopped celery, red onion, dill, and chives to the bowl with the dressing.
- Gently fold the ingredients together until they are well combined.
- Taste and adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate the Vegan Potato salad for at least 30 minutes to allow the flavors to meld.
- Just before serving, give the salad a gentle stir and adjust the seasoning if necessary.
Notes
Use high-quality plant-based mayonnaise for the best flavor. Adjust the amount of vegetables to your liking, and consider adding smoked paprika for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg